OUR COCKTAILS

 

Liquidchefs cocktails are prepared by people who love their work. Who are members of a liquid movement.
Who focus on the big picture and the little details.

Click on a cocktail below to view it’s ingredients and preparation method.

  • Mint Julep

    INGREDIENTS
    • 12 Mint leaves
    • 25ml Sugar Syrup
    • 50ml Bourbon
    • 3 dashes Angostura
    METHOD
    • Place 12 mint leaves into the serving glass
    • Pour 25ml of sugar syrup into the glass (1:1 sugar and water)
    • Press the mint and sugar syrup together using a muddle stick
    • Pour two shots of bourbon and 3 dashes of bitters over the mixture
    • Top the ingredients with crushed ice and stir
    • Add more crushed ice to the mixture
    • Garnish the drink with a mint sprig dusted with icing sugar, dehydrated orange wheel and 2 straws
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  • Smoked Thyme & Naartjie Coupe

    INGREDIENTS
    • 1 full naartjie
    • 20ml rooibos syrup
    • 20ml egg white
    • 12,5 ml lemon juice
    • 37,5 ml brandy
    METHOD
    • • Place woodchips on a small wooden bar
    • Use a blowtorch to burn the woodchips. Then immediately place a coup glass over the smoking woodchips to smoke the glass up
    • Place one full naartjie into a shaker
    • Pour 20ml of rooibos syrup over the naartjie
    • Use a muddle stick to press the naartjie and syrup together
    • Fill the shaker with cubed ice
    • Pour a shot and half of brandy, half a shot of lemon juice and 20ml of egg white over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the coup glass from the woodchips and prepare it for serving
    • Fine strain the cocktail into the glass
    • Garnish with a sprig of thyme
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  • Sage & Marmalade Affair

    INGREDIENTS
    • 37,5ml vodka
    • 25ml Guava, sage and marmalade solution
    • 25ml grapefruit juice
    • 12,5ml lemon juice
    • Top with Cintron original
    • Top with soda water
    METHOD
    • Fill your cocktail shaker with cubed ice
    • Pour 37,5ml of vodka, 25ml of guava, sage and marmalade mixture as well as 25ml of grapefruit juice. Add 12,5ml lemon juice
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Strain the Cocktail into a stemmed tumbler over cubed ice
    • Top it off with soda water and Cintron original
    • Garnish with a rosemary sprig and dehydrated orange wheel
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  • Pineapple Mojito

    INGREDIENTS
    • 4 Lime Quarters
    • 8-12 Mint leaves
    • 15ml Sugar syrup
    • 25ml pineapple juice
    • 37,5ml Rum
    • Topped with pineapple Cintron
    METHOD
    • Place 4 lime quarters and 8 to 12 mint leaves into a tall glass.
    • Pour 15ml of sugar syrup over the ingredients (1:1 sugar and water)
    • Press the limes, mint and sugar syrup together using a muddle stick
    • Pour a shot and a half of white rum and one shot of fresh pineapple juice over the mixture
    • Top with crushed ice and mix the ingredients thoroughly
    • Pour pineapple Cintron into the glass to top it off
    • Add a little more crushed ice
    • Garnish with a pineapple wedge, 3 pineapple leaves and 2 long straws
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  • Basil & Cranberry Infusion

    INGREDIENTS
    • 2 Chunks of watermelon
    • 4 Basil leaves
    • 12.5ml Sugar syrup
    • 37.5ml Vodka
    • 25ml Cranberry juice
    • Top up with cranberry Cintron
    METHOD
    • Put 2 chunks of watermelon and 4 basil leaves into a shaker
    • Pour 12,5ml of sugar syrup over the ingredients
    • Press the watermelon, fresh basil and syrup together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and 25ml measure of cranberry juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Place crushed ice into a tumbler
    • Pour the cocktail into the glass over the ice
    • Garnish with a leaf of basil and two rhubarb sticks and 2 short straws
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  • Dry Martini

    INGREDIENTS
    • 75ml Gin or Vodka
    • 10ml Vermouth
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 3 shots of gin or vodka and 10ml of vermouth
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest or 3 olives on a stick
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  • Dirty Martini

    INGREDIENTS
    • 75ml Gin or Vodka
    • 15ml olive brine
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 3 shots of gin or vodka and 15ml of olive brine
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest or 3 olives on a stick
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  • Wet Martini

    INGREDIENTS
    • 75ml Gin or Vodka
    • 25ml Vermouth
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 3 shots of gin or vodka and one shot of vermouth
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest or 3 olives on a stick
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  • Bellini

    INGREDIENTS
    • 25ml Peach puree
    • 25ml Peach liqueur
    • Top with Champagne
    METHOD
    • Pour 25ml of peach puree and 25ml of peach liqueur into a champagne flute
    • Top the mixture of with champagne or sparkling wine
    • Garnish the drink with a rose petal
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  • Bloody Mary

    INGREDIENTS
    • 50ml Vodka
    • 25ml Lemon juice
    • Top with Tomato juice
    • 5 dashes Worcester sauce
    • 4 pinches salt
    • 2 pinches black pepper
    • 3 drops Tabasco sauce
    METHOD
    • Pour a double shot of vodka and 25 ml of lemon juice to the glass
    • Add 4 pinches of salt, 2 pinches of black pepper and 3 drops of tabasco sauce.
    • Stir in the glass with a bar spoon
    • Top with tomato juice and 5 dashes of Worcester sauce
    • Garnish with a salt and pepper rim, celery stick and a lemon slice
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  • Whiskey Sours

    INGREDIENTS
    • 50ml Bourbon/whiskey
    • 25ml Lemon juice
    • 3 dashes Angostura
    • 15ml Sugar Syrup
    • 10ml Egg white
    METHOD
    • Fill your cocktail shaker with cubed ice
    • Pour 50ml of either bourbon, gin or amaretto
    • Add a shot of lemon juice, 3 dashes of bitters, 15ml of sugar syrup and 10ml of egg white
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the liquid through a fine tea strainer into the tumbler
    • Garnish with a lemon zest and a cherry
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  • Manhattan

    INGREDIENTS
    • 50ml Bourbon
    • 25ml Sweet vermouth
    • 4 dashes Angostura
    • 10ml Maraschino juice
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 50ml of bourbon, 25ml of sweet vermouth, 4 dashes of bitters and 10ml of maraschino juice into the shaker
    • Either close the cocktail shaker and shake vigorously for 20 seconds or stir in the shaker with a bar spoon
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish with a lemon zest and cherry
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  • Old Fashioned

    INGREDIENTS
    • 50ml Bourbon
    • 15ml Sugar Syrup
    • 4 drops Angostura
    METHOD
    • Pour 15ml of sugar syrup in a tumbler
    • Add 2 blocks of ice and stir
    • Add 4 drops of bitters, 2 cubes of ice and stir again
    • Add one shot of bourbon, 2 blocks of ice and stir
    • Add another shot of pour and 2 more blocks of ice and stir
    • Garnish with an orange twist and cherry
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  • Maverick Martini

    INGREDIENTS
    • 37.5ml vodka
    • 15ml Passoa passion fruit liqueur
    • 20ml vanilla syrup
    • 25ml granadilla juice
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill a cocktail shaker with cubed ice
    • Pour a shot and a half of vodka and 15ml of Passoa passion fruit liqueur into the shaker
    • Add 20ml of vanilla syrup and 1 shot of fresh granadilla juice
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the chilled martini glass
    • Pour the cocktail through a fine tea strainer into the martini glass
    • Cut a whole granadilla in quarters and float one quarter in the cocktail
    • Put a teaspoon into the glass
    • Pour a shot of sparkling wine and serve together
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  • Granadilla & Mango Daiquiri

    INGREDIENTS
    • 37.5ml Bacardi
    • 12.5ml lemon juice
    • 25ml sugar syrup
    • 25ml mango puree
    • 25ml passion fruit puree
    METHOD
      • Pour a shot and half of white rum into the blender along with half a shot of fresh lemon or lime juice and one shot of sugar syrup
      • Add the mango and passion fruit purees to the mixture
      • Add crushed ice
      • Turn the blender on for 30 seconds to get the desired consistency
      • Turn off the blender and pour into a coup or martini glass
      • Garnish with a pineapple slice and 2 short straws
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  • Strawberry Daquiri

    INGREDIENTS
    • 37.5ml Bacardi
    • 12.5ml lemon juice
    • 25ml sugar syrup
    • 25ml strawberry liqueur
    • 30ml strawberry puree
    METHOD
    • Pour a shot and half of white rum into the blender along with half shot of fresh lemon or lime juice and one shot of sugar syrup
    • Add 25ml of strawberry liqueur and 30ml of strawberry puree to the blender
    • Add crushed ice
    • Turn on the blender for 30 seconds to achieve the desired consistency
    • Turn off the blender and pour mixture into a coup or martini glass
    • Garnish with a strawberry slice and 2 short straws
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  • Grapefruit and Honey Julep

    INGREDIENTS

     

    • 4 Lime quarters
    • 8 Mint leaves
    • 12.5ml Runny honey
    • 12.5ml Pomegranate syrup
    • 37.5ml Maker’s Mark
    • 25ml Grapefruit juice
    METHOD
    • Place 4 lime quarters and 8 mint leaves into a shaker.
    • Pour 12,5ml of honey or honey syrup and 12,5ml of grenadine or pomegranate syrup over the ingredients
    • Press the mint leaves, limes and syrups together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of Maker’s Mark Bourbon and a shot of fresh grapefruit juice over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Fill a short glass with crushed ice
    • Pour the cocktail over the crushed ice
    • Garnish with a dehydrated orange wheel, a mint sprig, 2 rhubarb stikcs and 2 straws
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  • Candy Floss Margarita

    INGREDIENTS
    • Pink candy floss
    • 50ml tequila
    • 50ml Triple Sec
    • 25ml lime cordial
    • 12,5ml lemon juice
    METHOD
    • Put a tuft of candy floss into a coup or martini glass and set to one side
    • Fill your cocktail shaker with cubed ice
    • Pour 50ml of tequila and triple sec and then one shot of lime cordial and half a shot of fresh lemon juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the Margarita through a fine tea strainer over the candy floss in your coup or martini glass
    • Garnish by floating an edible flower into the centre of the drink
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  • Passionfruit Caiprioska

    INGREDIENTS
    • 8-12 lime quarters
    • 15ml sugar syrup
    • 25ml passion fruit pulp
    • 37,5ml vodka
    METHOD
    • Place 8 to 12 lime quarters in a short glass
    • Pour 15ml of sugar syrup over the limes
    • Use a muddle stick to press the limes and sugar syrup together
    • Pour a shot and a half of vodka and one shot of granadilla pulp over the mixture
    • Top off the ingredients with crushed ice and mix thoroughly
    • Add more crushed ice after mixing
    • Garnish with a granadilla quarter and a pineapple leaf with 2 short straws
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  • Caipirinha

    INGREDIENTS
    • 8-12 lime quarters
    • 15ml sugar syrup
    • 37,5ml rum
    METHOD
    • Place 8 to 12 lime quarters in a short glass
    • Pour 15ml of sugar syrup into the glass
    • Use a muddle stick to press the limes and sugar syrup together
    • Pour a shot and a half of white rum over the mixture
    • Top the ingredients with crushed ice and mix thoroughly
    • Add more crushed ice to the drink
    • Garnish with a lime wheel, cocktail card and 2 short straws
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  • Champagne Mojito

    INGREDIENTS
    • 4 lime quarters
    • 8-12 mint leaves
    • 15ml sugar syrup
    • 25ml strawberry juice
    • 37,5ml rum
    • Topped with sparkling wine
    METHOD
    • Place 4 lime quarters and 8 to 12 mint leaves into a tall glass.
    • Pour 15ml of sugar syrup over the ingredients (1:1 sugar and water)
    • Press the limes, mint and sugar syrup together using a muddle stick
    • Pour a shot and a half of white rum and one shot of fresh strawberry juice over the mixture
    • Top with crushed ice and mix the ingredients thoroughly
    • Pour champagne into the glass to top it off
    • Add a little more crushed ice
    • Garnish with a strawberry slice, mint sprig dusted with icing sugar and 2 long straws
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  • Watermelon and Basil Infusion

    INGREDIENTS

     

    • 2 Chunks of watermelon
    • 4 Basil leaves
    • 12.5ml Sugar syrup
    • 37.5ml Vodka
    • 50ml Cranberry juice
    METHOD
    • Place ice into a tulip and set aside to chill
    • Put 2 chunks of watermelon and 4 basil leaves into a shaker
    • Pour 12,5ml of sugar syrup over the ingredients
    • Press the watermelon, fresh basil and syrup together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and 50ml measure of cranberry juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the tulip glass
    • Pour the cocktail into the glass
    • Garnish with a leaf of basil tied through a rhubarb knot
    • Peg the rhubarb and basil decoration to the rim of the glass
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  • Pineapple and Ginger Infusion

    INGREDIENTS
    • 1 slice pineapple
    • 2 slices ginger
    • 15ml sugar syrup
    • 37.5ml Vodka
    • 50ml pineapple juice
    METHOD
    • Place ice into a tulip or martini glass and set aside to chill
    • Place one slice of pineapple and 2 slices of fresh ginger into a shaker
    • Pour 12,5ml of sugar syrup over the ingredients
    • Use a muddle stick to press the pineapple, ginger and syrup together
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and a double shot of pineapple juice over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Throw out the ice from the tulip and martini glass
    • Pour the cocktail into the glass
    • Garnish with a vanilla foam
    • Sprinkle cinnamon over the foam and brule’ the the two together with a blowtorch
    • Place a star anise on top and in the middle of the drink
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  • Mojito

    INGREDIENTS

     

    • 4 Lime Quarters
    • 8-12 Mint leaves
    • 15ml Sugar syrup
    • 37,5ml Rum
    • Dash of lemon juice (optional based on the flavour of the limes)
    METHOD
    • Place 4 lime quarters and 8 to 12 mint leaves in a tall glass
    • Pour 15ml of sugar syrup into the glass (1:1 sugar and water)
    • Press the limes, mint and sugar syrup together using a muddle stick
    • Pour a shot and a half of white rum over the mixture
    • Top the ingredients with crushed ice and mix thoroughly
    • Add more crushed ice to the mixture
    • Garnish the drink with a lime wedge, mint sprig dusted with icing sugar and 2 long straws
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  • Kiwi and cucumber infusion

    INGREDIENTS
    • 3 Slices cucumber
    • 25ml Kiwi Puree
    • 10ml Sugar syrup
    • 37.5ml Vodka
    • 25ml Cloudy apple juice
    METHOD
    • Place ice into a tulip or martini glass to chill while you make the cocktail
    • Put 3 slices of cucumber and a quarter of a kiwi into a shaker
    • Pour 10ml of sugar syrup over the mixture
    • Press the kiwi, cucumber and syrup together using a muddle stick
    • Fill the shaker with cubed ice
    • Pour a shot and half of vodka and 25ml of apple juice into the drink
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Throw out the ice from your tulip or martini glass
    • Pour the cocktail into the glass
    • Garnish the drink with a slice of cucumber on the rim and cucumber ribbon on the stem
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  • Margarita

    INGREDIENTS
    • 50ml tequila
    • 50ml Triple Sec
    • 25ml lime cordial
    • 12,5ml lemon juice
    METHOD
    • Rub the rim of your coup or martini glass with a lime or lemon and dip into salt to rim the edge of the glass
    • Fill a cocktail shaker with cubed ice
    • Pour 50ml of tequila and Triple Sec, followed by one shot of lime cordial and half a shot of fresh lemon juice into a shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the mixture through a fine tea strainer into a rimmed coup or martini glass
    • Garnish by placing a lime wheel on the rim of the glass
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  • Cosmopolitan

    INGREDIENTS

     

    • 30ml Absolute citron
    • 15ml Triple sec
    • 60ml Cranberry juice
    METHOD
    • Cool a martini glass by placing ice into it and setting it aside
    • Fill your cocktail shaker with cubed ice
    • Pour 30ml of Citron vodka, 15ml of Triple Sec and 60ml of fresh cranberry juice into the shaker
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the chilled martini glass
    • Pour the liquid through a fine tea strainer into the martini glass
    • Garnish by squeezing the juice from a lime wedge and dropping it into the Cosmopolitan
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  • C.S.T.C

    INGREDIENTS
    • 8 mint leaves
    • 12.5ml honey syrup
    • 37.5ml Irish Whiskey
    • 50ml cloudy apple juice
    • Dash of lemon juice

     

    METHOD
    • Place 8 mint leaves into a cocktail shaker
    • Pour 12,5ml of honey or honey syrup over the leaves
    • Using a muddle stick, press the mint leaves and honey together
    • Fill the shaker with cubed ice
    • Pour a shot and half of Jameson Whiskey and a double shot of apple juice over the mixture
    • Add a dash of fresh lemon juice
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Fill a short glass with cubed ice
    • Pour the cocktail over the cubed ice
    • Garnish with a mint sprig dusted with icing sugar, dehydrated orange wheel and a cinnamon stick.
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  • Banana and Berry Smoothie

    INGREDIENTS
    • ½ a Banana
    • 2 Strawberries
    • 10ml Black berry puree
    • 2 tables spoons of vanilla ice cream
    METHOD
    • Place half a banana and 2 strawberries in a blender
    • Add 10ml of blackberry puree and 2 table spoons of vanilla ice cream
    • Add a quarter spoon of crushed ice
    • Blend for 30 seconds to the desired consistency
    • Pour into a glass and garnish with a mint sprig dusted with icing sugar, 3 raspberries and a banana slice.
    • Serve with 2 short straws
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  • Spanspek Cooler

    INGREDIENTS
    • 2 Slices Ginger
    • 6 Grapes
    • Dash of sugar syrup
    • 50ml Spanspek puree
    • 50ml Red Grape juice
    METHOD
    • Place two slices of ginger and 6 grapes into a cocktail shaker
    • Add 12,5ml of sugar syrup to the mixture
    • Press the ginger, grapes and syrup together using a muddle stick
    • Add cubed ice to the cocktail shaker
    • Pour a double shot of both spanspek puree and red grape juice into the mixture
    • Shake all ingredients for 20 seconds
    • Pour the cocktail into a glass filled with cubed ice
    • Garnish with two grapes on a bamboo stick and 2 straws
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  • Iced Kiwi Green Tea

    INGREDIENTS
    • ¼ Kiwi
    • 1 lemon slice
    • 12,5ml Sugar Syrup
    • 100ml green tea
    METHOD
    • Place one quarter of a kiwi and one slice of lemon into a cocktail shaker
    • Add 12,5ml of sugar syrup to the mixture
    • Press the kiwi, lemon and syrup together using a muddle stick
    • Add cubed ice to the cocktail shaker
    • Pour two double shots of green tea
    • Shake all ingredients for 20 seconds
    • Pour the cocktail into a glass filled with cubed ice
    • Lemon zests and a kiwi wheel
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  • Rosemary & Apple Infusion

    INGREDIENTS
    • 4 Lime Quarters
    • 1 Sprig Rosemary
    • 12,5ml Sugar Syrup
    • 100ml Harrismith Apple Juice
    METHOD
    • Place 4 lime quarters, 1 sprig of rosemary
    • Pour 12,5ml of sugar syrup over the ingredients
    • Use a muddle stick to press the lime, rosemary and syrup together
    • Fill the shaker with cubed ice
    • Pour 100ml of Harrismith apple juice over the mixture
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Pour the cocktail into the glass over cubed ice
    • Garnish with a rosemary sprig
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  • Passionfruit and Coconut Shake

    INGREDIENTS
    • 50ml granadilla juice
    • 3 table spoons of vanilla yogurt.
    • 20ml coconut milk
    • 1 teaspoon of honey
    METHOD
    • Pour 50ml of granadilla juice into a blender
    • Add 3 tablespoons of vanilla yoghurt, 20ml of coconut milk and a squeeze of honey
    • Add a quarter spoon of crushed ice
    • Blend for 30 seconds to the desired consistency
    • Pour into a glass and garnish with mint sprig dusted with icing sugar, a granadilla quarter and 2 short straws
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  • Caramelized Banana Martini

    INGREDIENTS
    • ½ banana
    • 12,5ml caramel syrup
    • 75ml milk
    • Pinch of cinnamon
    METHOD
    • Place ice into a martini glass to chill
    • Place half a banana into a cocktail shaker
    • Pour 12,5ml of caramel syrup over the banana
    • Press the banana and syrup together using the muddle stick
    • Fill the shaker with cubed ice
    • Pour 75ml of milk into the shaker and then add a pinch of cinnamon
    • Close the cocktail shaker and shake vigorously for 20 seconds
    • Remove the ice from the martini glass
    • Pour the cocktail into the glass
    • Garnish with a slice of banana and a line of ground cinnamon
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  • Mango Pepper Haze

    INGREDIENTS
    • 1 peppadew
    • 1 slice of lemon
    • 12,5ml honey syrup
    • 50ml mango juice
    • 50ml orange juice
    • Top with soda water
    METHOD
    • Place one whole peppadew and one slice of lemon into a cocktail shaker
    • Add 12,5ml of honey to the mixture
    • Press the peppadew, lemon and honey together using a muddle stick
    • Add cubed ice to the cocktail shaker
    • Pour a double shot of both mango and orange juice into the mixture
    • Shake all ingredients for 20 seconds
    • Pour the cocktail into a glass filled with cubed ice
    • Top off with soda water
    • Garnish with a thin stick of red pepper and 2 straws
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  • Litchi and Lemongrass Tonic

    INGREDIENTS
    • 50ml litchi & lemongrass syrup
    • Top with tonic
    METHOD
    • Make litchi and lemongrass syrup by boiling fresh litchi juice with chopped lemongrass
    • Boil until reduced by half and then let cool
    • Pour 50ml of the syrup over crushed ice in a short glass
    • Top off the drink with tonic water
    • Garnish with a dehydrated orange wheel, 3 lemongrass sticks and 2 straws
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